80 g flour (3/4 cup)
1 liter milk (approx. 1 qt)
120 g sugar (1/2 cup plus 1/2 tbsp)
8 egg yolks, whisked to a froth
8 egg whites, beaten to stiff peaks
1 grated peel of 3 lemons
1 pinch salt
50 g butter (3 1/2 tbsp)
Directions
From Central Swabia.
From grandmother's more thrifty times; rarely encountered today.
Combine the flour and a little milk, and stir until smooth. Gradually
add the remainder of the milk, the sugar and salt. Bring to a boil.
Remove the pot from the heat, add the grated lemon peel. Carefully
fold in the egg yolk froth and beaten egg whites. Pour the mixture
into a buttered casserole dish and bake at medium heat for 20 minutes.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Servings: 4 servings
Ausgezogenes Mehlmus Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit
The History of Recipes
Recipes as a concept can be tracked back into antiquity, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to academics are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Closer to modern times, we find a couple of interesting recipe books published in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is served today, but instead recipes for the types of food on the menus of the upper classes. During the succeeding few hundred years, the families of Europe competed with each other to lay on the most extravagent banquests, and consequentially chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks were in high demand, as a result of better eduction, increased leisure time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Ausgezogenes Mehlmus recipe.
